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The Good News Instead of using heavy cream, this tangy, spicy dish calls for low-fat yogurt, which is packed with protein and calcium. Stirring a little flour into the yogurt prevents curdling as it simmers and creates a thick, rich and satisfying sauce for all kinds of pasta and vegetables. More Fast Weekday Pasta Recipes

Celia Brooks Brown
August 2006

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Credit: © Quentin Bacon

Recipe Summary test

total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan of boiling salted water, cook the spaghetti until al dente. Drain and return to the saucepan.

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  • Meanwhile, in a bowl, whisk the yogurt with the flour until smooth. In a large skillet, heat the olive oil. Add the garlic and chile and cook over moderately low heat, stirring occasionally, until fragrant, about 2 minutes. Add the yogurt and bring to a simmer over moderate heat, stirring. Add the spinach by the handful and cook until wilted, stirring. When all of the spinach has been added, stir in the lemon zest and juice and season with salt and pepper.

  • Add the sauce to the spaghetti and toss well to coat. Mound in bowls, sprinkle with the Parmesan and serve right away.

Notes

One Serving 329 Calories, 7 gm Total Fat, 2.8 gm Saturated Fat, 49 gm Carbohydrates, 9 gm Fiber.

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